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    Home » Recipes » Rice Varieties » Masala Lemon Rice | Nimbehuli Chitranna Recipe

    Masala Lemon Rice | Nimbehuli Chitranna Recipe

    Published : Oct 10,2018 | Last Updated On : Mar 31, 2022 by Muktha

    Jump to Recipe

    Masala Lemon Rice - is a spicy coconut paste based Lemon rice , origin from Karnataka . Herbs, spices and fresh coconut are blend together , tempered and then mixed with cooked rice and lemon juice.

    Masala chitranna is a popular breakfast and lunch box recipe in Karnataka.

    Masala-lemon-rice
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    • About this recipe
    • Similar recipes
    • Storage suggestions
    • How to make Masala Lemon Rice:
    • Recipe Card
    Masala Chithranna recipe | ಚಿ... x

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    Masala Chithranna recipe | ಚಿತ್ರಾನ್ನ | Chithranna | lemon rice recipe | How to prepare chitranna

    About this recipe

    Lemon rice is a easy and quick tempered rice mixd with lemon juice . But this recipe uses a coconut masala paste hence it is different from regular lemon rice . This is very similar to MTR lemon rice paste  but tastes better as its fresh without any preservatives.

    The name masala is reffered here to a blend of fresh coconut and spices ; later tempered and mixed with lime juice to make masala paste ( nimbehulli gojju ) . It's then mixed with cooked rice to make a delicious Masala Lemon Rice - Nimbehuli chitranna.

    In this recipe, using garlic is optional. You can prepare this with or without garlic , its left to one's preferences.

    Similar recipes

    Wide varieties of chitranna/ lemon rice are prepared because each home has their own recipes . This kind of chitranna / lemon rice generally makes its appearance in religious ceremonies of Karnataka.

    • Capsicum Bath Recipe
    • Easy Lemon Rice | No Onion No Garlic Recipe
    • Mavinakayi Chitranna | Raw Mango Rice
    • Bisi Bele Bath Recipe | Hot Lentil Rice -Karnataka Style

    Storage suggestions

    Lemon masala paste / gojju can be prepared ahead and refrigerated , it stays good upto 7 days. You can even freeze masala paste upto 3 months , use it as and when required. All you need is to thaw before use and follow the recipe for mixing with rice.

    How to make Masala Lemon Rice:

    Wash and soak 1 cup of rice for 10-15 minutes.You can use any kind of regular rice like sona masoori , jeera rice or basmati rice.

    Cook rice by adding 2 cups of water , 1 teaspoon of oil and 1 teaspoon of salt, keep it aside.You can either pressure cook rice , use rice cooker  or cook in an open pot.

    In a mixer chutney jar , add ¼ cup of fresh coconut , 1 teaspoon of jeera / cumin seeds , ¾ inch ginger , 3 medium size garlic cloves , 2 tablespoon of coriander leaves , pinch of turmeric powder and 2-3 green chillies ,depending on the spice level.

    Grind to coarse paste by adding  very little water,if needed.

    Take a deep cooking pot/pan or kadhai or wok , heat 2 tablespoon of oil , add mustard seeds . Allow it to crackle , add curry leaves , dry red chilly broken into pieces fry for a while.

    Add ground nuts , chana dal , urad dal and fry till it starts changind colour , add grounded masala.

    Fry well masala on medium heat , till oil starts releasing from corners.

    Turn off the heat, add lemon juice , salt and mix well.

    Add in cooked rice ,½ teaspoon of salt ,1 teaspoon of lemon juice and coriander leaves,mix well.

    Serve with coconut chutney and potato or raw banana fritters.

    Masala Lemon Rice

    Recipe Card

    Masala Lemon Rice

    Masala Lemon Rice | Nimbe huli Chitranna

    Lemon Rice - Origin from Karnataka : Cooked rice is mixed with freshly ground coconut based masala paste and lemon juice.  
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Main Course
    Cuisine: Karnataka
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings : 4 People
    Calories / Serving : 214
    Author: Muktha H S

    Ingredients 

    For Cooking Rice

    • 1 Cup Rice
    • 2 cups Water
    • 1 teaspoon Oil
    • ½ teaspoon Salt

    Ground into Masala Paste

    • ⅓ Cup Fresh coconut
    • 1 teaspoon Jeera / Cumin seeds
    • 2-3 Green chillies or as required
    • 2 tablespoon Coriander leaves
    • ¾ inch Ginger
    • 3-4 Garlic cloves
    • 1 pinch turmeric powder

    For Tempering

    • 2 tablespoon Cooking Oil
    • ½ teaspoon Mustard seeds
    • 1-2 Curry leaves Sprig
    • 1-2 Dry red chilly broken
    • 2 tablespoon Groundnuts / peanuts
    • ½ tablespoon Chana Dal
    • ½ tablespoon Urad Dal

    For Mixing with rice

    • 1 tablespoon Lemon Juice
    • 2 tablespoon Chopped coriander leaves
    • 1 teaspoon salt or as required.

    Instructions

    • Wash and soak 1 cup of rice for 10-15 minutes.You can use any kind of regular rice like sona masoori , jeera rice or basmati rice.
    • Cook rice by adding 2 cups of water , 1 teaspoon of oil and 1 teaspoon of salt, keep it aside.You can either pressure cook rice , use rice cooker or cook in an open pot.
    • In a mixer chutney jar , add ⅓ cup of fresh coconut , 1 teaspoon of jeera / cumin seeds , ¾ inch ginger , 3 medium size garlic cloves , 2 tablespoon of coriander leaves ,pinch of turmeric powder and 2-3 green chillies ,depending on the spice level.Grind to coarse paste without adding water.
    • Take a deep cooking pot/pan or kadhai or wok ,heat 2 tablespoon of oil ,add mustard seeds . Allow it to crackle , add curry leaves ,dry red chilli, ground nuts , chana dal , urad dal and fry till it starts changing colour.
    • Add grounded masala paste and fry well on medium heat , till oil starts releasing from corners. Turn off the heat. Add ½ tablespoon lemon juice , salt and mix well.
    • Mix in cooked rice ,½ teaspoon of salt ,½ tablespoon of lemon juice and coriander leaves . Mix well everything and serve .

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    Hi ! I'm Muktha , Blogger , Nutrition Advisor & Recipe Creator behind Palate's Desire . I share tried & tested everyday meal recipes for healthy living and occasional indulgence. Palate's Desire helps even a novice to cook like a pro. Happy Cooking...! Read More about me →

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